Holland Eggs. — Cook seven eggs hard and cut in long slices ;
wash and clean a large herring, cut in small pieces ; take the roe
from a carp or other fish and fry in butter ; butter a baking dish, put
in the boiled eggs and pour over them five tablespoons tream ; on
each egg put a piece of nerring and some of the roe, and thus fill up
the dish with alternate layers ; mix some chopped parsley✪ Holland Eggs with a
little more cream and pour all over the eggs, ana oake.
Italian Eggs. — Beat six eggs, add two ounces grated Gruyere
cheese, and about half tablespoon butter✪ Italian Eggs. Put all together on the
fire until quite thick, take on and season to taste. A favorite dish
in Switzerland.
Nugget J^m.— Break the shells of a dozen eggs, separate volks
from wliites and keep each yolk by itself; beat whites to a froth and
add a little salt, pepper and thick cream✪ Nugget Jam ; pour this into a well but-
tered deep dish and arrange the yolks upon the top ; put the dish
into a gentle oven and when set serve them hot. The whites of the
eggs should have been beaten for at least a quarter of an hour.
206
EGOS.
Onion Eggs^ — Boil twelve eggs hard and slice ten, whites and
yolks together ; fry six sliced onions in butter, drain, lay on a dish,
and put the sliced eggs over them ; cover and keep hot while this
sauce is made : Grate yolks of the two remaining eggs and mix with
little cream, grated nutmeg and pepper✪ Onion Eggs, boil up once and pour over
eggs and- onions. Serve very hot. A nice dish for those who like
onions.
Pickled Eggs. — Pint strong vinegar, half pint cold water, tea-
spoon each cinnamon, allspice and mace✪ Pickled Eggs ; boil eggs till very hard,
and take oflf the shell ; put spices, tied in a white muslin bag, in cold
water, boil, and if water wastes away add enough so as to leave a
half pint when done ; add vinegar, and pour over eggs, put in as
many eggs as mixture will cover, and when they are useJ, the same wiU
do for another lot. If liked, ginger and cloves may be used instead
of the cinnamon and mace, and some add mustard. Or after boiling
(hard) and removing shell, place in jar of beet pickles and the white
will become red ; cut in two in serving. Or, for sixteen eggs, take
one quart vinegar, one-half ounce each black pepper, Jamaica pep-
per and ginger ; boil eggs twelve minutes, dip in cold water and take
off shell ; put vinegar with pepper and ginger into a saucepan and
simmer ten minutes ; place eggs in a jar, pour over the seasoned .
vinegar boiling hot, and when cold cover closely, to exclude the air ;
ready for use in a month.
Plovers* Eggs, — Boil from ten to fifteen minutes, and they are
good either hot or cold. Serve in napkin. Esteemea a great deli-
cacy.
Page 170 · 7 recipe records on this page
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Holland Eggs. — Cook seven eggs hard and cut in long slices ; wash and clean a large herring, cut in small pieces ; take the roe from a carp or other fish and fry in butter ; butter a baking dish, put in the boiled eggs and pour over them five tablespoons cream ; on each egg put a piece of herring and some of the roe, and thus fill up the dish with alternate layers ; mix some chopped parsley with a little more cream and pour all over the eggs, and bake.
Italian Eggs. — Beat six eggs, add two ounces grated Gruyere cheese, and about half tablespoon butter. Put all together on the fire until quite thick, take on and season to taste. A favorite dish in Switzerland.
Nugget Jam.— Break the shells of a dozen eggs, separate yolks from whites and keep each yolk by itself; beat whites to a froth and add a little salt, pepper and thick cream ; pour this into a well buttered deep dish and arrange the yolks upon the top ; put the dish into a gentle oven and when set serve them hot. The whites of the eggs should have been beaten for at least a quarter of an hour.
EGOS.
Onion Eggs.— Boil twelve eggs hard and slice ten, whites and yolks together ; fry six sliced onions in butter, drain, lay on a dish, and put the sliced eggs over them ; cover and keep hot while this sauce is made: Grate yolks of the two remaining eggs and mix with little cream, grated nutmeg and pepper, boil up once and pour over eggs and onions. Serve very hot. A nice dish for those who like onions.
Pickled Eggs. — Pint strong vinegar, half pint cold water, teaspoon each cinnamon, allspice and mace ; boil eggs till very hard, and take oflf the shell ; put spices, tied in a white muslin bag, in cold water, boil, and if water wastes away add enough so as to leave a half pint when done ; add vinegar, and pour over eggs, put in as many eggs as mixture will cover, and when they are used, the same will do for another lot. If liked, ginger and cloves may be used instead of the cinnamon and mace, and some add mustard. Or after boiling (hard) and removing shell, place in jar of beet pickles and the white will become red ; cut in two in serving. Or, for sixteen eggs, take one quart vinegar, one-half ounce each black pepper, Jamaica pepper and ginger ; boil eggs twelve minutes, dip in cold water and take off shell ; put vinegar with pepper and ginger into a saucepan and simmer ten minutes ; place eggs in a jar, pour over the seasoned . vinegar boiling hot, and when cold cover closely, to exclude the air ; ready for use in a month.
Plovers' Eggs.— Boil from ten to fifteen minutes, and they are good either hot or cold. Serve in napkin. Esteemea a great delicacy.
Records on this page
Holland EggsItalian EggsNugget JamOnion EggsOnion EggsScalloped EggsPickled Eggs